Stuffed vegetables and leaf rolls
Roasted and peeled poblano peppers are filled with a chicken and cheese mixture to make this Mexican classic. Once cooled, they can be wrapped in foil and packed for a picnic.
Roast the poblano peppers in an oven preheated to 200°C / 390°F for 15 minutes, until the skins blister.
Place the hot peppers in a closed bag and let them steam for 10 minutes; this makes the skins easier to peel.
Once the peppers have cooled, peel them, slit one side, and remove the seeds.
Sauté the chopped onion and tomato. Mix in the shredded chicken breast and cumin, then stir in half of the grated kashar cheese.
Fill the peppers with the mixture, sprinkle the remaining cheese on top, and bake for 20 more minutes.
Steaming the peppers in a bag makes the skins easier to peel; do not skip this step. Allergen: Contains dairy (kashar cheese).
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